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Pear Pickles
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
892Calories
1 gProtein
231 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories892 kcal
Protein1 g
Carbohydrates231 g
Fiber7.7 g
Sugars217 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium13 mg
Potassium270 mg
Calcium73 mg
Iron1.1 mg
Magnesium23 mg
Phosphorus28 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A2.8 mcg
Vitamin E0.4 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline9.5 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 350. The excerpt below is the record exactly as published.
PEAR PICKLES. — Select small, round ones, remove .the blos- som end, stick them with a fork. Allow to each qt. of pears 1 pt. of cider vinegar and 1 cup of sugar; put in a teaspoon allspice, cin- namon and cloves to boil with the vinegar; add the pear? and boil. and seal in jars. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. PICKLED PEARS.— Boil 4 lbs. sugar and 1 qt. vinegar; skim, then add 12 lbs. pears and yi oz. whole cloves, 5^ oz. stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.